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Executive Sous Chef

2 months ago

Tunbridge Wells, Kent, United Kingdom Young's Pubs Full time

About Us:

At Young's Pubs, we pride ourselves on delivering exceptional dining experiences that exceed our customers' expectations. Our commitment to serving fresh, seasonal, British food, paired with craft beers and fine wines, has earned us a reputation as a leader in the industry.

Our Team:

We're a dynamic and social team that works together to achieve our goals. We believe in fostering a positive and inclusive work environment, where every team member feels valued and supported. Our team members are passionate about delivering exceptional food quality and providing outstanding customer service.

What We Offer:

  • Professional Development: We offer access to our Sous Chef - Head Chef development program, which has led to the majority of our head chefs being internal appointments.
  • Culinary Autonomy: Our Sous Chefs have the autonomy to create their own menus and specials, working closely with their Head Chef.
  • Apprenticeship Scheme: We offer a nationally recognized qualification through our apprenticeship scheme.
  • Culinary Masterclasses: We provide regular culinary masterclasses and training days to enhance our team members' skills.
  • Benefits: We offer free meals, 20% discount in all Young's pubs and hotels, share save scheme, company pension scheme, and 28 days' holiday per year.

Requirements:

We're seeking an experienced Sous Chef or Senior CDP who is a natural leader with a passion for producing high-quality food in a welcoming environment. The successful candidate will:

  • Champion Excellent Service: Demonstrate a passion for delivering exceptional service through quality food.
  • Lead and Develop a Team: Show a natural ability to lead and develop a team, with excellent communication skills.
  • Active Hands-on Chef: Be an active hands-on chef with excellent communication skills.
  • Staff Management: Be responsible for managing the kitchen staff rota, training, and health and safety.
  • Creative Menu Development: Work with the Head Chef to design and deliver new dishes for our menus and daily specials.
  • Planning and Organization: Demonstrate great planning and organizational skills to maintain effective controls with regard to both GP and labor.
  • Sales and Growth: Have a proactive approach to driving sales and delivering growth through engagement with both kitchen and front-of-house teams.